Food fads come and go, but the Bijouxs remain. In 2023 Bijouxs Little Jewels Recipe Collection will celebrate 13, yes thirteen years! I have been bringing you recipes and photography created from my curated collection of recipes, gathered on all my many food journeys around the world and working as a personal chef. To kick off 2023 I am sharing my latest version of a classic I posted back early in the blog days, Eggplant Gratin Provençal.
NEW YEAR 2023
This New Year I wanted to share my update to give a fresh face to classic recipe, that is what creative cooking is all about. My new Eggplant Gratin Provençal was made even richer with the use of Slow Cooked Tomato Sauce, a recipe I have been making from Ruthie Roger’s River Cafe, outstanding. I baked the eggplant in a larger baking dish, creating two thin layers of eggplant, layered with a deep-rich tomato sauce, Herbes de Provençe, and a top layer of Locatelli Romano cheese, creating a bubbly brown crust.
This Eggplant Gratin Provençal is full of the fresh taste of each of the ingredient, which is what I love. You can taste the eggplant, rich tomatoes of the sauce, Herbes de Provençe with lavender and fennel and the light, salty crust of Locatelli Romano cheese. The key that makes this recipe so special are the ingredients, each chosen for the specific flavors they contribute to the gratin.
So many changes going forward in the digital world of food. I have a concept I am working on to continue to bring you Bijouxs Little Jewels from the Kitchen as it stands, ad-free, pop-up free, with Recipe Cards ready to print, no need to “jump to recipe”. Fingers crossed X.
As always, enjoy. B